back  Danish Layer Cake

Ingredients for  Cake
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4 Large eggs (separated)
1 teaspoon of finely grated lemon rind
2 tablespoons lemon juice
5oz icing sugar
3oz plain flour
1oz Cornflour
1/2 teaspoon baking powder

Ingredients for Filling

2 teaspoons powdered gelatine
2 tablespoons cold water
1 pint double cream
2 tablespoons caster sugar
2 tablespoons Kirsch
14oz can pineapple
3oz grated butter choc


Bake the cake

Grease 8 inch cake tin.
Whisk the egg yolks, sugar, lemon rind and juice together until light and creamy.
Whisk the egg whites until they form stiff peaks and then fold them into the egg yolks
Sieve the flour, cornflour and baking powder and fold into the cake mixture
Turn mix into the prepared tin and bake for about 30 minutes on Gas Mark 4
Leave to cool and then horizontally into three

Prepare the filling

Sprinkle the gelatine over the cold water in a basin and leave to soften for five minutes.
Stand the basin over a pan of boiling water for five minutes until dissolved. Remove from the heat and allow to cool slightly.
Lightly whip 2/3rds of the cream and beat in the gelatine, sugar and Kirsch.
Fold in the pineapple and chocolate
Put the filling on one side and leave until set.

Re-assemble the cake

Spread each layer of the sponge evenly and reassemble the cake. Whip the remaining cream and pipe on top of the cake and decorate.
Chill for one hour before serving